It is always a treat to get visitors at my house. It is a million times more wonderful when family comes over. Last weekend my mother, father and grandmother came for a visit! Naturally, I was so excited I immediately planned a meal I would be proud to serve them. I decided to keep the menu simple but interesting. My main was Murgh Mughalai (Murgh=chicken), with basmati rice and naan and rava hulwa. For dessert, homemade French Vanilla Ice Cream made with my own homemade vanilla extract! (recipe to follow). Fun Fun Fun! (and I admit, a little nerve wreaking serving Indian food to my Indian parents when I don’t cook Indian food that often). At any rate, I made the meal and it was met well by my family. Joy! Couldn’t take a fancy food photo but I did manage one shot at least. On to the recipe!

Mughalai cooking comes from the imperial kitchens of the Muslim Mughal Empire. This is a North Indian Dish that has strong influences in Persian Cultures. Optional: Pretend you are royalty when you eat this dish. Also Naan and Basmati Rice can’t hurt!

Ingredients:

Marinade 1 day ahead:

1 tablespoons ginger paste

1 tablespoons garlic paste

2 tsp garam masala

4 tablespoons yogurt

1 tablespoons butter, melted

1 teaspoons red pepper powder

1-2 lbs of boneless chicken thigh, cut into bite sized pieces

salt to taste

Also Soak 16 cashew and 10 almonds in water overnight.

Sauce:

1 cup red onions, finely chopped

16 cashew and 10 almonds, soaked overnight in water, ground to a paste using very little water. (from above)

1 tablespoon ginger paste

1 tablespoon garlic paste

1 jalapeno, seeds removed and made into a paste (or use green chili)

2 teaspoons coriander powder

1/4 teaspoon nutmeg

2 teaspoons garam masala

1 cup of chicken stock

1/2 cup of heavy cream

Whole Spices and oil for cooking:

2 tablespoons of butter

2 bay leaves

1 large cinnamon stick

4 cloves

2 teaspoons cumin

2 cardamom pods

Directions:

1) Marinate chicken and soak the cashews and almonds the day before

2) Heat a frying pan with oil and brown chicken pieces, don’t worry about cooking it all the way. (I used my Le Creuset)